Tuesday, September 27, 2011

I promised myself I wouldn't have to make dinner tonight to convince myself to start canning the very ripe peaches on my back porch. This was the easiest thing I could come up with that didn't involve fast food which is kind of the opposite of home canning. It is a yummy recipe that is easy to make and the ingredients are plentiful right now.

We eat this sauce over pasta with some parmesan, or with warm grill bread. My Mom said it was really good spread thinly on grilled cheese sandwiches.

Friday, May 27, 2011

We had these tonight for dinner and even the kids loved them. With the dipping sauce they remind me of the southwest wraps at Guru's in Provo. I would recommend doing some of the prep work (chopping, thawing, gathering cans of things etc) ahead of time because with the distractions of children and phone calls it took me about 45 minutes to get these in the oven but I think that's extreme. It should take a lot less time. Like making enchiladas. And I love that these have spinach in them. My kids didn't even pick it out!

Combine all ingredients in a large bowl. (If you use the vinegar and milk method the batter will be thin. Never fear, they're still delicious). Heat skillet or griddle to 375 degrees. Grease lightly with oil or spray. Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes. Turn when bubbles start to appear on surface and edges look cooked. Continue to cook 2-3 minutes more.

Mix together the oil, sugar, and eggs. Add oatmeal, baking powder, salt and milk. Refrigerate batter overnight. In the morning stir well and pour into a greased 9x9 pan. Bake uncovered in a 350 degree oven for 30 minutes until a toothpick inserted in center comes out clean. Serve with cinnamon and sugar or nutmeg.

Alternatives:
Reduce oil and sugar to 1/4 cup each and add 1/2 cup applesauce
Bake in muffin pans for 20 minutes instead of the 9x9 for 30 minutes.

Melt butter in a large pan. Add chopped ingredients as you get them chopped. Saute a little. Add cu rry and mix well. Add all BUT one cup of chicken broth. Put remaining broth in a cup/jar with flour and shake/mix well to mix thoroughly. When main mixture reaches boiling, add salt and pepper. Add flour mixture to thicken. Add chicken. Cover and simmer on low for about 20-30 minutes. Stir often to keep chicken from sticking to bottom of pan.

[Sauce can be made up well ahead of time, even night before, allowed to cool then reheated or frozen]

Thursday, May 19, 2011

So I decided to try this recipe and it is awesome. My mom had one like it and we loved it. My mom's recipe had dates and walnuts or something other nut. This one doesn't but it's still delicious. I did throw in some coconut and raisins. And it makes a ton--lasts in the fridge for a month!! Love it.

please keep posting, girls. I need the all help I can get. Even if you link to recipes online. Like someone brought me these after I had the baby and they were yum. Holly said she's made them before too and liked them.

Tuesday, April 5, 2011

On Thursday night I was in charge of feeding about 60 people at a Relief Society Party. I woke up Friday morning and knew I had my brother Bart and his wife and baby and my Dad and Gigi coming to dinner that night. I wanted to make something really good and not way hard and I didn't want to go to the store. I also wanted to be able to do most of the work in the morning, so I could straighten up the house in the afternoon. I turned to King Arthur Flour because if I was going to try something new on all of those people I needed a reliable recipe source.

I decided on this recipe for Italian wedding soup. It was a big hit. And it makes a ton.

Notes:

I had to move it from my six quart to my eight quart pot. For the meatballs I mixed half pork and half ground beef. I patted the meatball mixture out in a jelly roll pan with my hands and baked it all in one piece. After it was cool I used a pizza cutter and cut the meat into small squares. Way easier than making dozens of tiny meatballs.

I completed through step 4 in the recipe and then put everything in the fridge to be completed later. I also added a chopped up fennel bulb that I needed to use up to the vegetable mixture. I used vegetable broth instead of chicken broth.

I served the soup with these breadsticks. They are chewy and a bit like bagels because you boil them before you bake them. Don't make them longer than about 6 inches. I didn't have diastatic malt powder, so I used malted milk powder in the dough and left it out of the boiling water.

Monday, March 14, 2011

Not your typical banana cream pie. My husband doesn't like this stuff and loved this recipe. The only changes I made were: 1. I made graham cracker crust from scratch with butter and 2. I sprinkled honey roasted peanuts on top. Mmmmmmmmmmmmmmmmmmmmmmm.

Wednesday, February 9, 2011

I have been making gnocchi for a few years and I liked them, but I knew there was a better way. Every time I tasted them at Gloria's Little Italy I was a bit sad because mine weren't as good.

I tried some different things, and had a Julia Child recipe in mind, but then this recipe turned up in my inbox this morning. Happily it turned out to be the one I was looking for. I boiled two yukon gold potatoes and mashed them for the recipe. I don't have a gnocchi board and didn't bother to use the fork. I just used a bench knife to cut the ropes I had rolled out and plopped the pieces in the boiling water. They were tender and delicious when served with a simple rosata sauce. I am not surprised that King Arthur Flour once again came up with the best recipe. I didn't try the parsley pesto because parsley isn't my favorite.

Rosata Sauce

1 Cup cream or more to taste

2 Cloves minced garlic

1 24 oz can Strianese Whole Peeled D.O.P. San Marzano Tomatoes

Salt to taste (about 1/2 tsp)

Put the cream and a saucepan on medium heat and crush the two cloves of garlic into it. Leave it for about 5 minutes while you open the can and blend it really well in the blender. Pour the tomatoes into the cream mixture and simmer for about 10 minutes. Salt to taste. Serve with parmesan, or dry cheese of your choice.

Notes: We were out of parmesan, but we happened to have an Irish cheese I bought at Sam's Club called Dubliner. It was really good.

I got the fancy canned tomatoes from my cousin Laura's Harvest Bundle awhile back. I found them on amazon, and haven't looked in the grocery store.

Thursday, January 20, 2011

This recipe was really good. We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing. We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade whole wheat pitas. Yum. You can also add fresh cherry tomatoes at the end. Next time I will try it with whole grain orzo available here.

Welcome to We Eat: Be Kind

If you just made dinner last night and it was delicious and you thought, "I'm awesome" or "I'm going to make that again" or "I'm not killing my kids when I feed them this" or anything else of that sort, you are morally obligated to post the recipe here.

We're serious.We're also desperate.

Some people like eating peanut butter and jelly every night. Other people don't. Therefore, this is a service blog.

Also, ahem, you can post requests. See the link below. We just need to pay attention to the recent comments. Also also, if you want to join in and share a recipe or two or three, just let us know. And also also also, feel free to post other things like restaurant reviews, kitchen tool reviews, why you ruined something reviews, etc. Love.